Place the squash on a baking tray.Drizzle with 1 tbsp of the olive oil.Season and bake for 25 minutes.Remove and let sit.
In a small frying pan, heat the remaining olive oil.Add the garlic and cook until golden, about 1 minute.Remove from the heat and add the vinegar, honey and Peppadew.Place back on the heat and cook for 1 minute.Remove and set aside.

Arrange the squash and 2 pieces of mozzarella on each plat. Top with some rocket and a slice of proscuitto.Pour the dressing over each plate and serve.

Preheat oven to 180°c. Grease and line a swiss roll (or similar) tin and lightly dust with cocoa.

Melt the chilli chocolate and mix with Peppadew Peppers. Leave aside to cool.

Separate eggs into whites and yolks. Whisk egg yolks and sugar until light and creamy. Stir in chocolate slowly. Whisk egg whites until stiff and fold into chocolate mixture. Spoon into pre prepared tin and bake for 15 minutes.

Remove from oven and turn out roulade onto baking paper. While that cools combine marmalade and juice in a small pan. When the mix has melted scrape into a small bowl, cooling to room temperature. Add mascarpone and whisk until thick.

Spread mascarpone mix over cooled roulade. Roll it up and wrap it in baking paper before refrigerating until cold. To serve slice evenly.

Spread the pastry thinly but evenly with the tapenade and sprinkle the
chopped Peppadew peppers evenly over the surface.
Cut the pastry
rectangle in half to make two squares, each measuring 25 x 22.5cm.

Roll each
topped square up, wrap separately in cling film and chill for at least 1 hour.
Unwrap the
rolls, slice them thinly to make whirls and lay these on baking sheets, keeping
them at least 1cm apart.

Bake for 12-15 minutes until well risen and golden.
Serve hot.

Note: The rolls can be frozen. Thaw
them before cooking, but slice while still firm.

Arrange mango and avocado slices on
top and serve garnished with lime wedges and freshly ground pepper.

Sweet Piquante Pepper Relish Rib Eye Steak

Liven up your favourite grilled rib eye steak!

Ingredients

4 x 150 to 200 gm rib eye steak

Salt and Pepper to season

A drizzle of olive oil

Sweet Piquante Pepper Relish sauce:

1 tbsp butter

1/4 cup mushrooms, very finely diced

1 carrot, very finely diced

1 small onion, very finely diced

4 tsp tomato sauce

2 tsp Worcestershire sauce

1/4 cup Mild Peppadew® Sweet Piquanté Pepper Relish

1 tbsp honey

2 tbsp red wine

1 tbsp fresh parsley, finely chopped

salt and ground black pepper to taste

Method

1. Season the steak with salt and pepper and rub in with a drizzle of olive oil. Set aside at room temperature for 15-30 minutes.

2. Prepare the sauce. Heat the butter in a large frying pan and sauté the mushrooms, carrot and onion for 5 minutes. Add the remaining ingredients and simmer for 3 minutes until the sauce is thickened slightly. Keep warm.

3. Grill the steaks to your liking and serve with the Sweet Piquanté Pepper Relish sauce spooned over the steaks.